Creamy Butternut Squash Orzo with Sausage is the ultimate Fall dinner: creamy, comforting, and delicious. This simple recipe is easy to make, and it makes a beautiful presentation with minimal effort. It might become one of your favorite family dinners!
Butternut squash orzo
If you love butternut squash, you will love the flavors and the creamy texture of this delicious orzo pasta. In this recipe, butternut squash orzo is combined together with Italian sausage (you can use spicy, mild, or sweet Italian sausage), freshly made butternut squash puree, and fresh herbs (thyme and sage) to create a well-balanced flavor. This tasty fall dinner will bring warmth and coziness to your table, and it was inspired by butternut squash gnocchi with sausage - another delicious Autumn pasta dish.
Quick and easy recipe
This easy butternut squash orzo takes only 40 minutes to make (if you already have butternut squash puree)!
Please note: the 40 minutes total preparation and cooking time assumes that you have already had (or have prepared) the butternut squash puree in advance. I recommend that you roast the butternut squash and puree it in advance. It will save a lot of time in preparing this recipe.
What is orzo?
Orzo is a short-cut pasta resembling long-grain rice in shape. It is made from flour, like usual pasta. Often, orzo is made with semolina (durum wheat used for making pasta).
What type of orzo to use?
When I was shopping for orzo to make this recipe, I realized that my store had several varieties of it. To be precise, my store had a choice of different sizes of orzo. I chose the kind of orzo that was larger in size compared to other varieties. I bought orzo by Delallo brand, Number 65 cut. It was large enough to my liking.
How to make butternut squash puree
I recommend preparing the butternut squash puree in advance. This will reduce your actual cooking times for the butternut squash orzo. Plus, you will only need 1 cup of puree, and it's likely that you will have much more than that after roasting whole butternut squash.
1) Preheat oven to 375 Fahrenheit. Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.
2) Place the squash on the baking sheet cut side down and roast in the preheated oven at 375 F for about 30 minutes.
3) Remove the squash from the oven and let it cool. Once the butternut squash is cooled, peel it, and scrape out the flesh to a plate.
4) Place and process butternut squash flesh in the food processor (or blender), working in batches, if necessary.
5) Process it until very smooth and creamy.
6) Now, you have the butternut squash puree ready to use in this recipe. You will need only 1 cup of it. Refrigerate or freeze the rest.
Storage tips
Because the sauce for butternut squash orzo is made without any cheese, this recipe is easy to store and reheat. You can also make this ahead.
- Fridge. Store butternut squash orzo in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave oven. Reheat the refrigerated butternut squash orzo in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
- Reheat on the stovetop. You can also reheat this in a large, high-sided skillet on the stovetop on low-medium heat. When using this method, add a small amount of heavy cream, or half-and-half, or milk to thin out the sauce when reheating.
What to serve with butternut squash orzo
Because this recipe features a rich and creamy sauce, a slice of bread or a simple salad will work the best.
- Bread. Serve butternut squash orzo with a slice of warm Italian bread, garlic bread, or olive bread loaf. Or, make your own simple loaf of bread - try this popular and easy bread recipe made in a bread machine.
- Green salad. Make a simple salad, using your favorite greens, such as spinach, arugula, or kale. Dress the salad with a basic salad dressing made with olive oil, a small amount of balsamic vinegar, coarsely ground black pepper, and shredded Parmesan cheese.
- More salad choices. Serve butternut squash orzo with a simple spinach salad or cranberry spinach salad with cashews and goat cheese. Or, try arugula salad with balsamic dressing and pine nuts. Another great choice is an arugula salad with apples, cranberries, and pecans.
Other butternut squash recipes you might like
If you enjoyed this creamy butternut squash orzo, you might like these Fall-inspired dinners:
- Creamy Butternut Squash Pasta with Sausage and Spinach
- Creamy Butternut Squash Gnocchi with Sausage
- Creamy Ground Turkey Pasta with Butternut Squash and Spinach
Creamy Butternut Squash Orzo with Sausage
Ingredients
- 12 oz Italian sausage casings removed (I used 3 sausage links)
- 1 tablespoon olive oil
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup butternut squash puree
- 3 cloves garlic minced
- 10 oz orzo uncooked
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme
- salt and coarsely ground black pepper to taste
Instructions
Cook sausage
- Remove the sausage from casings, and slice the sausage. Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
- Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
Make creamy butternut squash sauce
- To the same skillet with sausage, add heavy cream, chicken stock, butternut squash puree, and minced garlic.
- Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 5 or more minutes. Make sure the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
- While the sauce cooks for 5 or more minutes, cook the orzo as described below.
Cook orzo
- Bring a pot of water to boil. Cook orzo according to package instructions. In my case, I cooked orzo al dente for 7 minutes in a pot of boiling water. Remove from heat. Drain but do not rinse.
Assembly
- Add cooked orzo to the skillet with creamy butternut squash and sausage. Stir in half of the fresh sage and half of the fresh thyme.
- Cook over medium-high heat for 2 minutes. Remove from heat.
- Season with salt and freshly ground coarse black pepper.
- Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
- When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.
Notes
- The total cooking time does not include the time required for roasting the butternut squash and making the butternut squash puree. I recommend that you do that in advance.
- Refrigerate or freeze the leftover butternut squash puree in an airtight container. Because you will be roasting whole butternut squash, you will have more than you need (1 cup) for this recipe.
- If you don't have fresh thyme use dried thyme. Use ½ teaspoon of dried thyme (not powdered) or ¼ teaspoon of powdered dried thyme.
- Italian sausage. I used 3 links of spicy Italian sausage. You can also use sweet or mild Italian sausage.
- Remove the casings. I removed the casings and sliced the sausage. I prefer the texture of the sausage without the casings so I recommend this step
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Kathy Hanson
You said to bake the sausage cut side down, but picture shows it cut side up. I’m confused.
Art Keene
This has become a favorite. We've made a few changes. We double the garlic and sauté it with the last minute of the sausage sauce. We use 1.5 -2 cups of pureed squash and a full cup of stock. Instead of spicy Italian sausage we use Andouille chicken sausage which has a lot of heat and allows us to forgo red meat. Turns out quite tasty. A great recipe.
Julia
Art, I love your changes, especially the use of Andouille chicken sausage - that sounds so delish! Thank you for taking the time to share this wonderful feedback! ❤️
Liese
First time user of your recipes - this was AMAZING!!! I made it exactly as you listed and everyone loved it. I like buttercup squash but not butternut so I was apprehensive, but this was delicious. Thanks for sharing!
Liese
And I might add, nobody in my family had ever had orzo pasta before which I was also apprehensive of! Turns out we all like orzo pasta and I'll be integrating that into my cooking more often from here on out.
Julia
Liese, this comment made me smile 🙂 - glad you discovered orzo pasta - it's delicious and so easy to cook.
Julia
Liese, I am glad you tried one of my recipes and glad it was a success! 🙂 Thank you for taking the time to share such a positive comment! 🙂
Dodie
I am making this TODAY!
Julia
Dodie, I like your determination! 🙂
Ann Friemel
My family loved it! Thanks!!
Julia
So glad everyone enjoyed it! 🙂
Jessica
Any chance anyone has tried coconut cream instead of regular cream for people who can’t have dairy? I’m trying to figure out what the measurement for that would be.
Julia
Jessica, I would use about 2/3 cup of unsweetened coconut cream, to begin with. And then add more if needed. Whisk the coconut cream really well before use as it might separate in a can.
Lisa
So I intended to follow the directions, but I had no broth, I forgot orzo, and I couldn't find chicken sausage so I subbed with ground chicken fajita meat. I served over rice flavored with cumin curry and a Himalayan garlic pepper mix. I lost my fresh garlic. We overcooked the squash so I peeled and smashed it the best I could. Well it was a hit everyone loved it. I didn't realize I like the taste of butternut squash so much. I always hated cutting the hard squash that I avoided buying I don't like to cut myself well my son cut it in half so I now have someone braver and stronger than me so i can enjoy this tasty treat. I plan on turning butternut squash into a pie being it seems so cut out for the job.. any way I also added a bit of pepper flakes and a types of better than beef to cut the sweet.. and my Himalayan garlic pepper spice.. i also cooked an onoion with the meet added two cups of water then about a cup and of half and half and cream and then put it in oven on 300 for 25 min before I added the cream and half n half so I didn't have to stir or watch for a burn. I wanted the spices to fully develop it sure did too.
Julia
Lisa, thank you so much for such a detailed comment! I am glad you used this recipe as an inspiration to work with the ingredients you had available. So very creative! Love that this recipe worked well with rice and ground chicken fajita meat! Sounds really delicious! Good idea to put this in the oven for the flavors to develop and so that you don't have to stir it!
Patti
We will definitely make this again! This is a great way to use squash. We substituted turkey sausage and will try Italian sausage next time. It’s filling and tasty!
Julia
Patti, I am so happy you enjoyed this recipe! Turkey sausage sounds delicious here!
Debbie Lochner
Have you tried using more chicken stock and cooking the orzo in the sauce?
Julia
Debbie, I think you can! Usually, orzo cooks in 1:2 proportion to liquid (1 cup of orzo and 2 cups of chicken stock). I would add the appropriate amount of chicken stock to the orzo to cook it in the same skillet, and only after the orzo is cooked, would I add butternut squash puree and cream.
Jennifer Fulk
This looks wonderful! Could you please tell me how many cups is 10 ounces of uncooked orzo? My orzo comes in a 16 ounce box. How would i measure it? Thank you!
Julia
Jennifer, I think 1 cup of uncooked orzo is 6 oz. Enjoy! I hope you love it! 🙂
Mel
Would canned pumpkin puree work in place of the squash puree?
Julia
Mel, yes, canned pumpkin puree will work really well instead of butternut squash puree.
Carole
Never seen puréed squash since my kids were babies. It really adds to the flavor and texture. I substituted chicken sausage and low fat yogurt for the cream and sausage which increased the health factor while keeping the great taste.
Thank you
Julia
Carole, I love your changes! Chicken sausage sounds delicious! Glad to know that low-fat yogurt worked in place of cream.
Miranda
Excellent flavor and very easy to make. I will be adding this to my menu rotation for weeknight meals. Thank you for sharing!
Julia
Miranda, so glad you liked this recipe - thank you for the comment!
Megan
This was absolutely delicious! I added extra garlic (doubled it) and spinach, and it was approved by my picky eaters. Thanks for sharing!
Julia
I love garlic and always double it whenever I can- and not everyone appreciates my affinity for garlic. 🙂 Adding spinach sounds delicious, too!
Ashley
Not sure how this didn’t turn into a gigantic gloppy mess for everyone else, like it did mine. Maybe it was the way I cooked the orzo, but as soon as I added it to the sauce, the starchiness ruined it. Was still edible, as the flavour profile was good, but the texture was not anything like the picture (and I even thinned it with additional stock).
S Allen
Love this but my dietary requirements had me making some adjustments, but it still is very tasty.
I only used 4 ounces sausage (personal preference, not medically recommended)
I subbed spaghetti squash for the orzo.
Eliminated the heavy cream - used 1 C sodium free chicken broth and 1 1/2 cups
butternut puree.
I also added a couple cups of chopped fresh spinach at the end (could use frozen,
drained
Julia
Thank you so much for such a helpful comment - it would be very useful to other readers, looking to make similar changes, too! Love that you used spaghetti squash instead of orzo - sounds delicious and healthy!